Paleo Brownies

These Paleo Brownies are dairy free, gluten free and refined sugar free. They’re delicious, super nutrient dense and simple to make. As with most paleo recipes, to receive maximum nutritional impact there are a couple of things to take in to account.

Cocoa Powder 

Avoid using dutch processed cocoa powder. This is the dark coloured cocoa powder that you will typically find in your local supermarket.  Dutch processed cocoa powder is soaked in potassium carbonate solution to neutralise its acidity. This results in a milder tasting chocolate flavour but unfortunately it also strips cocoa powder of many of it’s antioxidant nutrients. Instead use the lighter coloured natural organic cocoa powder.

Flour 

If you are looking for a paleo flour to replace conventional gluten ridden flour then almond flour is the way to go. It is full of vitamins, high in protein and contributes to good heart heart. Almond flour however does not hold together a cake mixture in the way that conventional flour does. To get round this i use extra egg in my cake and brownie recipe.

Coconut flour can be a perfect addition to a recipe to give you fluffy cake like texture. However coconut flour must be used in very small amounts otherwise the mixture becomes too grainy. I find that 3/4 of a table spoon is the perfect amount. Any more than this and it feels like you are chewing on sand..

brownies

 

Dry Ingredients 

  • 4 Free range eggs
  • 2 tablespoons coconut oil
  • 1 cup Almond Flour
  • 3/4 tablespoon coconut flour
  • 2 heaped table spoons cocoa powder
  • 1 teaspoon baking powder
  • 1 heaped tablespoon triple nut butter
  • 5 squares of 70% cocoa dark chocolate

 

Wet Ingredients

  • 4 Free range eggs
  • 2 tablespoons coconut oil
  • 1 heaped tablespoon triple nut butter
  • 2 table spoons local honey

 

Direction

  1. Preheat oven to 150 degrees
  2. Take all dry ingredients apart from the 4 square of chocolate and pulse in a blender
  3. Add the wet ingredients and blend until you are left with a creamy cake consistency
  4. Chop the remaining 4 squares of 70% cocoa chocolate roughly in to little pieces and fold through the mixture.
  5. Pour mixture in to baking dish and bake for 30 minutes or until a toothpick comes out clean

 

15 Comments Add yours

  1. Tabi Bee says:

    These look delicious! And the photography is INSANE! Great post! ❤ 😉

    https://busybeeblogweb.wordpress.com

    Liked by 2 people

    1. Thank you Tabi Bee 🙂

      Liked by 1 person

  2. These look ridiculous – I’ve actually never made homemade brownies (failing at life) – but I think I might try these once my Whole30 ends on the 31st – cheers!

    Liked by 1 person

  3. Well, they definitely look yummy, Sid. I looooove brownies.

    Liked by 1 person

  4. Jon says:

    They look delicious!

    Liked by 1 person

  5. courtalex95 says:

    Must try this soon!! They look delicious 🙂

    Liked by 1 person

  6. plaindebbie says:

    I need to try this!

    Liked by 1 person

  7. Great recipe! Question – what do you mean by “triple nut butter”. Could you sub any nut butter here?

    Liked by 1 person

    1. Thanks Michelle. Triple nut butter is a blend of cashew butter, almond butter and peanut butter but yes you could sub with any nut butter. I think cashew butter would prob work best 🙂

      Like

  8. Yum, I am so excited for these!!!!

    Liked by 1 person

  9. these look amazing! I’ve been experimenting recently with paleo brownie recipes and this one is certainly one to add to the list 🙂

    Liked by 1 person

    1. Awesome – Would love to know how you get on with them ☺

      Liked by 1 person

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